Enchilada Chili

1 lb. ground chuck
1 med. onion, chopped
1 tsp. minced garlic
1 T. chili powder
14.5 oz. can petite diced tomatoes, undrained
10 oz. can red enchilada sauce
4 oz. chopped green chilies
15 oz. can chili beans, undrained
1 C. frozen whole kernel corn
1/4 tsp. salt, or to taste

In a large pot (mine was 3 quarts) brown the ground beef, breaking it up with the back of a wooden spoon. Drain the grease off and add the onion and garlic to the pot. Cook for 2 minutes over med. high heat. Stir in the chili powder then add in all remaining ingredients. Bring up to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. Serve with corn chips. Approx. 4-6 servings